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Easy Gluten Free Carrot Cake Recipe with Cream Cheese Frosting - Moist, Simple, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients: 2 cups gluten free all-purpose flour blend (with xanthan gum included)
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • Wet Ingredients: 3 large eggs, room temperature
  • 1/2 cup neutral oil (canola, avocado, or light olive oil)
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots (lightly packed)
  • 1/2 cup crushed pineapple, well drained (optional but recommended)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)
  • Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 1/2 to 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Grease and line a 9x13-inch pan with parchment, or grease two 8-inch round cake pans and line the bottoms.
  2. Mix dry ingredients: In a large bowl, whisk flour, brown sugar, granulated sugar, cinnamon, nutmeg, baking powder, baking soda, and salt until no lumps remain.
  3. Add wet ingredients: Whisk in eggs, oil, applesauce, and vanilla until just combined. The batter will be thick but spreadable.
  4. Fold in carrots and add-ins: Stir in grated carrots and, if using, pineapple, nuts, and raisins. Mix gently to avoid overworking the batter.
  5. Bake: Spread evenly in the pan. Bake 28–35 minutes for a 9x13 or 22–28 minutes for 8-inch rounds, until the center springs back and a toothpick comes out clean with a few moist crumbs.
  6. Cool completely: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool fully before frosting.
  7. Make the frosting: Beat cream cheese and butter until smooth and fluffy, 2–3 minutes. Add powdered sugar, vanilla, and salt. Beat until creamy and spreadable. Adjust sugar to your preferred sweetness.
  8. Frost: For a 9x13, spread frosting over the cooled cake. For layers, frost between layers and over the top and sides.
  9. Finish: Sprinkle with chopped nuts or a light dusting of cinnamon if you like. Slice and serve.